Ingredients
500g salmon, skinned
1 cup blueberries, frozen
1/2 cup salt
3 tbsp gin
1/2 cup sugar
Method
Take the blueberries out of the freezer and leave to soften about 15 minute, then mix in a food processor with the gin
In a small bowl, mix together the sugar and salt
Lay the salmon onto a sheet of cling film and tip half of the salt and sugar mixture over the salmon making sure it is evenly covered
Next pour half of the blueberry mixture over the salmon again making sure it is evenly covered
Turn the salmon over and do the same with the salt/sugar mix and blueberries on the other side
Wrap the salmon in the clingfilm cutting a small slit in the corner
Place into a deep baking tray and lay a plate on top to weigh down
Place into the refrigerator, then elevate on the opposite side of the salmon package with the slit in the end
This will ensure that any juices that pool into the tray are collected at the edge of your tray
After 24 hours drain off any juices pooled in the bottom of the dish and put back in the refrigerator
After another 24 hours do the same again
When ready to eat, remove and unwrap making sure you wash the salmon well and pat dry before serving